Combine first 4 ingredients, stirring just until dry ingredients are moistened; stir in oil. Let batter stand 20 minutes.
Pour 1 1/2 tablespoons batter for each johnnycake onto a hot, lightly greased griddle.
Cook johnnycakes until tops are covered with bubbles and edges look cooked; turn and cook on the other side. Keep warm.
Top johnnycakes evenly with sliced salmon, black caviar, and a sprig of parsley. Serve with créme fraîche, if desired.
NOTE: Johnnycake cornmeal can be ordered from Kenyon Corn Meal Company, in Usquepaugh, Rhode Island. Call 800-753-6966 or 401-783-4054, or look up kenyongristmill.com
